Spring Vegetables with Lemon Vinaigrette
Adapted from Fields of Greens
Serves 4

Of course you can make tons of substitutions and/or add-ins.  I added a quartered hard boiled egg to each of Randy’s and my portion to make it more of a main course.  I also think radishes would be a great addition.

1/2 pound Yukon Gold or other boiling potatoes
Olive oil
Salt and pepper
Lemon Vinaigrette (recipe follows)
2 shallots
1 small red or yellow pepper, sliced into thin strips
1 medium carrot, cut in half lengthwise and sliced 1/2 inch thick on a diagonal
1/2 pound asparagus, woody ends removed, cut into 2 inch lengths on a diagonal
1/4 pound snap peas, strings removed
1/4 pound snow peas, strings removed
1/2 pound English peas, shelled (or use 1/2 cup frozen peas, unthawed)
2 tbsp. pine nuts, toasted
8-12 Niçoise olives, pitted

Preheat the oven to 400°F.  Place the potatoes in a small baking dish; toss with a little olive oil and sprinkle with salt and pepper.  Cover and bake until tender, 30-35 minutes.  Make the vinaigrette.  While the potatoes are still warm, cut them into halves or quarters and toss with the bell pepper, shallots and just a bit of the vinaigrette.

The bright color and crisp texture of the vegetables are essential to this salad, so be sure to have all the ingredients prepared before you begin.  Prepare a large bowl of water with lots of ice.  Bring a medium pot of water to a boil and add 1 tsp. of salt.  Drop the carrot into the water, followed 30 seconds later by the asparagus, snap peas, snow peas, and English peas.  Cook for 2 more minutes.  Immediately scoop the vegetables into the ice water bath, adding more ice as necessary to keep the water cold.  Drain well.

To keep the green vegetables from discoloring, toss the salad just before serving.  Toss the vegetables together with the potato mixture, pine nuts, olives, and remaining vinaigrette.

Lemon Vinaigrette
Makes about 1/2 cup

If you can find Meyer lemons, by all means use them here.

Zest of 1 lemon, grated
2 tbsp. lemon juice
1 tbsp. Champagne vinegar
1/2 tsp. salt
1/8 tsp. black pepper
6 tbsp. olive oil

Combine everything but the oil in a small bowl, then whisk in the oil.